Karpuravalli / Omavalli /Ajwain Ka Patta or the Mexican mint is a tender fleshy herb with a strong but pleasant piercing flavour. These delicate leaves can be eaten cooked or raw and help in alleviating common cold and migraine. An excellent muscle relaxant, this herb is used in Indian cookery both for its medicinal properties and as a flavouring. My fond childhood memories of these succulent leaves are the piping hot bajjis during the monsoon.
Rasam, Pacchadi/Raitha, Chutney, Bajjis, Flavoured Buttermilk….the leaves are a wonderful food ingredient
Foodialogues brings to you a flavourful Ajwain Paratha, just right for the Chennai monsoons. Every bite leaving a lingering taste in the mouth yearning for more.
Ajwain Paratha Recipe
Ingredients for Ajwain Paratha:
- Karpooravalli Leaves 1
- Cup Finely Chopped.
- Whole Wheat Flour 2 Cups
- Salt A Pinch
- Water To Knead
- Oil/ghee for pan frying.
Preparation Method for Ajwain Paratha:
- Mix the leaves, wheat flour, and salt into a soft dough using the required water.
- Roll into thick parathas and pan-fry on a hot griddle. Smear oil. Ghee while cooking.
- Cook both sides till light brown spots appear. Remove and serve hot with curd or raita.
